In a small bowl, mix baking soda, cream of tartar and tapioca flour together to create paleo baking powder.
In a large bowl, add the almond flour, cocoa powder, coconut flour, salt, and pre-made paleo baking powder ( the baking soda, cream of tartar, tapioca flour mix from instruction 1). Mix together with a fork until well mixed.
In a medium bowl, add the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice, and whisk together until the mixture thickens.
Then, add the liquid bowl to the dry bowl and mix until everything is completely mixed.
Fold in the chocolate chips.
Put the mixture into the fridge for 60 minutes.
While the mixture is in the fridge, preheat the oven to 350 degrees. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
Then take the cookie batter out of the fridge, scoop out 1 Tbs sized spoonfuls of it, and roll the batter into the shape of a ball with your hands. Note: if the batter is too sticky, wet your hands with water before rolling the batter into balls in between your hands. Place the balls of cookie dough onto the cookie sheet.
Note: There should be enough batter to yield 18-20 cookies.
Bake for 11-12 minutes and remove the cookies from the oven. Let the cookies sit on the pan for about one minute, then remove the cookies from the pan with a spatula and place them onto a cooling rack.
Notes
Note: For the beet juice, you can juice a beet using a juicer, or put a beet into your blender and strain the juice from the mixture, or you can buy beet juice from a store.